Strawberry Mint Gazpacho has the sweet flavor of strawberries and the spiciness of a jalapeño pureed with tomatoes, crisp cucumber, red onion, red peppers and creamy yogurt to create the perfect end of summer cold soup.
STRAWBERRY MINT GAZPACHO
Do you like gazpacho?
I have to admit that when I first heard of gazpacho when I studied abroad in Spain I wanted nothing to do with it.
Cold soup? It was something I hadn’t tried before.
One of the things I like most about soup is how warm and cozy it makes me feel on a cold, crisp day. I even eat warm soup in the summer because I am just that obsessed.
What feels like a lifetime ago, I was lucky enough to spend a summer in Barcelona, Spain during college.
I quickly fell in love with Spain–the food, sangria, architecture, vibrant colors, music and nightlife.
I haven’t been back to Spain since I spent a summer there but dream of it often.
Today’s Strawberry Gazpacho is inspired by this time in Barcelona, the place I fell in love with cold soup, and my recent trip to Steamboat Springs, Colorado.
While in Steamboat we had a few really great meals including one that included a Strawberry Champagne Gazpacho as a starter.
It was a hot summer day and it was refreshing, sweet and a perfect meal starter. I knew after trying one slurp that I would be making something similar for you guys!
Today’s Strawberry Gazpacho doesn’t have champagne in it because I made this recipe during the morning and felt that it might not be appropriate to break open a bottle of champagne at 9am and proceed to drink the leftovers. 😉
What this recipe does have is fresh summer strawberries, crisp cucumbers, cherry tomatoes, red onion, red pepper, plain yogurt (to add a slightly creamy texture), a jalapeño for spice and honey for sweetness. Oh and don’t forget the Mint.
The mint, strawberries and spicy jalapeño make a great combination (of course if you don’t like spice leave out the jalapeño).
This soup would be a great starter to a summer meal or even a light lunch, which is how I eat it when I have leftovers.
I love making recipes that remind of places I love and Barcelona and Steamboat Springs are pretty high up there on my list.
Get those spoons out and dig into this gazpacho–I promise cold soup isn’t as scary as it sounds!
- 1 lb. strawberries, hulled
- 8 cherry tomatoes, chopped in half
- 1/2 cucumber, peeled and seeded
- 1/4 cup red onion, chopped
- 1/4 red pepper, seeds removed
- 1/2 Tablespoon fresh mint
- 1 cup low fat plain Stonyfield yogurt
- 1 teaspoon honey
- 1 jalapeño, seeds removed (optional)
- Salt and pepper to taste
- Put all ingredients in a blender and puree until smooth. Add salt and pepper to taste.
- Put in a covered container and chill in the refrigerator for 2-3 hours or until cold.
- Garnish with fresh mint sprigs and a dollop of yogurt if you like.